Homemade Nutty Granola

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

50g dried dates
100g gluten free oats
2 tbsp raw or unpasteurized honey
85g mixed cashews & pecans
15g raw pumpkin seeds
5g flaxseeds
3 tbsp olive oil

Many of the granola's sold in supermarkets are sugar coated and processed. I use unpasteurised honey to sweeten this granola, which has a lesser effect on raising blood sugar levels. Unpasteurised or raw honey has not been heated, pasteurised or filtered in any way, and this typically retains more of the health promoting nutrients.

You can play around with flavours, adding lemon zest, cinnamon and/or coconut flakes if you wish.

Method

Preheat the oven to 160c.

Simmer the dates in 1cm of water until soft and then blend until smooth.

Stir in the remaining ingredients and mix well.

Spread the mixture on a baking tray and bake for 15 minutes until golden, then reduce the oven temperature to 110c and bake for a further 30 minutes or until mixture is crisp and dry.

Leave to cool completely and then store in an airtight container.

Explore our product range